Thai Red Curry with Chicken and Squash
ID: e1fef1d0...
A classic, comforting Thai red curry featuring tender chicken thighs and sweet, creamy kabocha squash simmered in an aromatic coconut curry sauce. This recipe teaches you how to build deep flavors by making your own authentic red curry paste from scratch, though high-quality store-bought paste can also be used.
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🍳 Cooking Flow
Prepare the kabocha squash and make the red curry paste by pounding aromatic herbs, spices, ground dried chilies, and shrimp paste in a mortar. → Fry the red curry paste in 1/2 cup of boiling coconut milk until thick and the coconut oil separates. → Add the chicken thigh pieces and stir to coat, then pour in the remaining coconut milk, chicken stock, fish sauce, and palm sugar, simmering for 15 minutes. → Add the kabocha squash and simmer gently for 7-8 minutes until tender. → Turn off the heat, season with extra fish sauce to taste, and stir in the Thai basil and sliced red peppers before serving.
Cooking Steps
Brief Cooking Order
Prepare the kabocha squash and make the red curry paste by pounding aromatic herbs, spices, ground dried chilies, and shrimp paste in a mortar. → Fry the red curry paste in 1/2 cup of boiling coconut milk until thick and the coconut oil separates. → Add the chicken thigh pieces and stir to coat, then pour in the remaining coconut milk, chicken stock, fish sauce, and palm sugar, simmering for 15 minutes. → Add the kabocha squash and simmer gently for 7-8 minutes until tender. → Turn off the heat, season with extra fish sauce to taste, and stir in the Thai basil and sliced red peppers before serving.
Introduction
A classic, comforting Thai red curry featuring tender chicken thighs and sweet, creamy kabocha squash simmered in an aromatic coconut curry sauce. This recipe teaches you how to build deep flavors by making your own authentic red curry paste from scratch, though high-quality store-bought paste can also be used.
Step 1
Prepare the kabocha squash by scraping out the seeds and cutting it into bite-sized chunks. Keep the skin on, but slice off any rough, woody blemishes.
Step 2
To make the curry paste, cut the dried chilies and shake out the seeds to control the spice level. Grind the dried chilies in a coffee grinder until fine.
Step 3
In a mortar and pestle, combine the tough aromatics: sliced lemongrass, chopped galangal, cilantro roots, kaffir lime zest, white peppercorns, and coarse salt. Pound until a fine paste forms.
Step 4
Add the ground chilies to the mortar and blend, then add the soft aromatics (chopped garlic and sliced shallots). Pound everything together until smooth.
Step 5
Add the shrimp paste into the mortar and pound briefly to mix it thoroughly into the curry paste.
Ingredients List
Important Notes
You do not need to peel kabocha squash; the skin becomes perfectly tender when cooked and helps the squash chunks hold their shape.
When buying kabocha squash, look for one that is heavy for its size (indicating more flesh and fewer seeds) and has dark green skin with some orange patches.
Simmer the squash gently. Vigorous boiling will cause the squash to break apart and turn your curry into a thick, mashed puree.
Always season Thai curries slightly stronger than you think necessary, as the flavors will dilute slightly once poured over steamed jasmine rice.
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